Ever wonder why Betty bought some “better Butter”? Why did she not just make the “better Butter” at home herself?
Sometimes it is so wonderful to go back to the original way to doing things…making fresh Butter at Home and then giving it the personal touch and making it even better. So next time you see Betty, give her your “better Butter” recipe… It’s just Butter but made even better!
Enjoy!

1. Bring the Cream down to room temperature.
2. Pour the Cream in a tall container.
3. Using a beater, beat the cream till it separates.
4. The solid part is the butter and the liquid is called butter milk.
5. Chill and store the butter in the refrigerator and it is ready to use.
6. If you want to flavor the Butter, right after it separates, place in a flat dish or a plate.
7. Add in Salt and mix well.
8. Add in Shallots, Cilantro and Black Pepper Powder and mix well.
9. Lastly add in a squeeze of fresh Lime Juice, mix and chill.
10. Spread on some warm toast and enjoy

Tips:
1. 1/2 pint makes 1/2 cup of butter.
2. If you do not have a beater, you can put the Cream in a jar and shake it till it separates (time consuming but great exercise).
3. Another option to making the Butter is to take a spoon or a folk and start mixing it or try churning it.
4. Use different herbs and spices to make different flavored butters

I guess you have spoilt us badly with your ‘makhan maaro’ cooking skills, . Seriously, i dont try the regular dishes anymore at home but try to learn new stuff from your website. Thanks so much for this lovely experience.

btw, i just need your suggestion regarding use of blender to beat the crap out the cream

how truly said … same in my case too .. My husband does not want to eat the regular dishes … thanks to SMTC … ha ha .. and by the way Hetal and Anuja .. the butter sure is better … the way you’ll showed it ..

If we happen to use cream from the milk, how much will we need to get a cup of butter. Also, I have seen my MIL collect milk cream everyday and add butter to it. After a week she used to put it in the blender. Does this sound familiar. I never tried but want to make sure what I think I saw is right before trying!
Thanks

This reminds of my Mum…when she used to skim off the malai from top of the milk, keep accumulating it, then curdling it with a dollop of yoghurt and finally churning it in a blender to separate it from buttermilk. OOh! I wonder being a working woman how could she manage all that…!

Can I use a blender for this process too?

Please answer this question as somebody else has put up the same query twice but still waiting to hear it from you.

Secondly, I have got a tub of clotted cream sitting in the fridge…can I use it to make butter? if yes, how?

Hi Rohini,
That cream is perfect, leave it out and allow it to come down to room temperature (overnight if possible) and make it the same way as shown. The other ways of making butter is:
- put it in an air-tight jar and shake it till it separates
- Food Processor
- blender
- whisk
Enjoy!

I used to make butter from malai at home before we moved to US. Homemade butter is one of the things I miss the most from back home. Thanks to you both, my son will have it for the first time in his life! Long live showmethecurry!!

Hi Urmila,
When you boil milk and then allow it to cool down, the cream on top is collected over a few days and that is the cream you can use to make butter. Alternatively, you can also buy Full Cream from Mother Dairy or from dairies that sell yogurt or paneer etc. The other option is to buy the one that is sold by Amul, think it is called “Amul Cream”….
Hope that helps

Hi Lakshmi,
We, personally, have never tried it but think it will work. It may take longer to make and it’ll be a good idea to leave it out for a bit before you start on it. It’ll also probably make lesser amount of butter as there is less fat in it.

The churns were really great to use, for it was one ofr the secrets of the well toned arms of the women of that time, as was the grinding stone used at home, the one that worked manually.. In fact malai, if it is a couple of days old, or even cream, if you leave it at room temp with some home made dahi (yogurt), & chill it, will form butter with just a few minutes of good whipping with a wooden spoon.

I tried making butter a couple of times earlier. I accumulate cream from 1% and 2% milk over a period of time, add a bit of yogurt and leave it to curdle for about 10 hours. Then I put it in the blender and whip for a while till a ‘white’ solid settles in the bottom. It looks like milk strings and settle at the bottom, unlike butter that floats on top.
I also tried heating the white strings. Instead of melting like butter, it solidified further, more like paneer.
Does my trials fail as the 1% or 2% do not contain ‘fat’ enough to make butter?

Hi,
I try making ghee many times from malai collected and refrigerated. but in winter season when i beat the collected malai it becomes soft like a thick liquid. what do i do? Need i blend it more? how will the thick butter float on top. It used to float in summer season…. please help…

Hey H & A, i wanted to know if this is “makhan” like we its made in india with milk and the ladies make it. Without adding anything else…i wanted to try this if it is the “MAkhan”?? sorry if i confused you…

hi hetal and anuja,i have different recipe.
take half cube unsalted butter sock in home made buttermilk 2 cup for 2 hour.than bit with blender.butter come up .teast same like indian home made butter.we can use with udad dal,bajri rotla. same teast of gujarat.